Instructions

Over medium heat in a soup pot, fry the bacon. After the bacon is crispy remove the pieces to a paper towel to drain. Reserve 2 teaspoons of the bacon dripping and sauté the onion and celery for about 5 minutes.

Add the clam juice, potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 12 minutes. Add drained clams, a handful of chopped parsley, the cooked bacon,and ground pepper and Tabasco to taste. Simmer for an additional 10 minutes and serve.

Notes

Note: Do not add salt to this recipe as the clam juice is salty enough.